Basil in the Rye


Basil Citrus Syrup

  • 2 cups water
  • 2 cups sugar
  • handful of fresh basil, chopped
  • lemon peel
  • orange peel


  • 2 oz rye whiskey
  • 4 dashes Peychaud's bitters
  • ½ oz Basil Citrus Syrup* (see how-to below)
  • ¼ oz Pernod, just enough to coat rocks glass
  • 1 orange peel, pinched for oil
  • ice


Make Basil Citrus Syrup

  1. Bring water and sugar to a boil
  2. Pour over basil, lemon peel and orange peel. Let cool
  3. Strain into a bottle for ease of use

Make Cocktail

  1. In a tall glass, add rye whiskey, Peychaud's bitters and Basil Citrus Syrup
  2. Fill the glass with ice and stir (about 13 seconds)
  3. In a separate glass (rocks glass suggested) add Pernod, swish to coat glass, then pour out excess
  4. Squeeze out oil of 1 orange peel, add 1 large ice cube to the glass, strain cocktail over ice and serve